WO2011015706A1 - Fractionnement de matières brutes naturelles et séparation de substances nutritives à partir de celles-ci - Google Patents

Fractionnement de matières brutes naturelles et séparation de substances nutritives à partir de celles-ci Download PDF

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Publication number
WO2011015706A1
WO2011015706A1 PCT/FI2010/050182 FI2010050182W WO2011015706A1 WO 2011015706 A1 WO2011015706 A1 WO 2011015706A1 FI 2010050182 W FI2010050182 W FI 2010050182W WO 2011015706 A1 WO2011015706 A1 WO 2011015706A1
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WO
WIPO (PCT)
Prior art keywords
skin
raw material
fraction
berry
seeds
Prior art date
Application number
PCT/FI2010/050182
Other languages
English (en)
Inventor
Anu Kaukovirta-Norja
Mirja Mokkila
Riitta PUUPPONEN-PIMIÄ
Pekka Lehtinen
Pirkko Forssell
Olavi Myllymäki
Original Assignee
Valtion Teknillinen Tutkimuskeskus
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Valtion Teknillinen Tutkimuskeskus filed Critical Valtion Teknillinen Tutkimuskeskus
Priority to EP10806089A priority Critical patent/EP2405769A1/fr
Publication of WO2011015706A1 publication Critical patent/WO2011015706A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn

Definitions

  • phenolic compounds can be enriched from grapes, particularly from dark grapes.
  • An object of the present invention is to utilize gentle and simple method stages for the enrichment of nutritive substances or medicine-like substances or substances suitable as the same into specific fractions of natural raw materials, from which they can be separated.
  • an object of the present invention is to provide a method, by which the nutritive substances or medicine-like substances can be separated and enriched from a berry raw material by utilizing energy-effective method stages.
  • the present invention relates to a method of fractionating natural raw materials, such as berries, into fractions and separating nutrients from the fractions formed, in which method the raw material is dried and ground.
  • a fraction can be separated from the berry, the phenol
  • the highest anthocyanin content in freeze-dried Finnish blueberry in 2007 was 3.8% by weight.
  • juice is pressed from the berry, after which the phenol (anthocyanin) is enriched from the dried pressed cake.
  • the portion of pressed cake of the starting raw material is 10-20% by weight, depending on the effectiveness of the pressing process.
  • a fraction can be obtained from the pressed cake, wherein the phenol (anthocyanin) content is at least 8% by weight, preferably 15- 20% by weight.
  • the present invention relates to a method of fractionating natural raw materials, such as berries, and separating nutrients from the fractions formed, in which method the raw material is dried and ground.
  • Said drying is preferably carried out at a temperature of -40- 50 0 C, depending on the drying method and, correspondingly, said grinding is carried out lightly, so that the seeds of the berry separate from the fruit flesh and skin portion without breaking. If the moisture content in the drying is left slightly higher, i.e. 10-15%, the skin portion can be separated as large-size pieces by kneader grinding.
  • the pressed cake of blueberry, lingonberry or black currant or that of another equivalent berry is used as the raw material of the method according to the invention.
  • the pressed cake Being the by-product of juice production, the pressed cake is an economically good starting point.
  • the pressed cake has mainly been a waste product. Seeds, which have low phenol contents, have been separated from a part of the commercial pressed cakes.
  • a phenol-bearing seed fraction can also be separated from the seeds, when so desired, the fraction also containing cutin suitable for use as a nutrient.
  • the yield of the juice is increased by using enzymes.
  • the raw material is most suitably the enzyme-pressed cake of blueberry or black currant or another berry.
  • the cake is dried in a controlled manner by a pressing and drying process, which enables the preservation of the functionally valuable components of the berry material, such as the phenolic compounds, and which provides a dried product, from which the different structural components, seeds, skin portion and fruit flesh, i.e. pulp, of the berry can be separated on the basis of the grinding process and the subsequent classifications.
  • the highest phenol content is in the skin portion, which should be separated in as pure a form as possible from the other components (Examples 1 and 2).
  • the seeds are separated from the berry matrix broken using the mill, separately from the fruit flesh and the skin powder.
  • Advantageous ways of separating the seeds from the rest of the berry matrix are air classification and screening.
  • the seedless fruit flesh and skin fraction thus obtained is further ground finer by a suitable mill, which is preferably a pin crusher. Due to the different beatabilities of the
  • the anthocyanin content is, thus, low. If remained unbroken in the grinding process, the seeds can effectively be separated by screening with a screen of 355-400 ⁇ m. In a very fine-grained powder, the anthocyanin content also decreases when the pulp fraction increases.
  • Example 3 use of an enzyme-assisted pressed cake, fractionation of the raw material and separation of the skin portion
  • a falling number mill KT mill
  • the fractions that penetrated the less than 1 mm screen were screened by the Buhler nest of screens.
  • the fractions obtained by the different mills are shown in Table 1. Table 2. Distribution of fractions obtained by different mills
  • the pressed cake was dried by an Aeromatic fluidized-bed drier with an air flow at 36 0 C to a dry matter of 93%.
  • the dried cake was ground using a falling number mill (KT mill) with a clearance (setting of 5), wherein the seeds were not crushed.
  • the seeds were separated using a British Rema air classifier.
  • the portion of coarse fraction, i.e. the seeds, remained high, i.e. about 81- 88%, and the coarse fraction still contained cell walls.
  • the portion of fine fraction was 12.2% by weight and its anthocyanin content was 7.7 % by weight.
  • the coarse fraction of the air classification was screened using metal sieves, whereby all seeds remained on the 0.475 mm screen, where the seeds included some skin matter and the anthocyanins were enriched as particles smaller than the size of the seed (Table 5).
  • the cell wall and some skin fraction were separated from the seed fraction that remained on the screens of over 0.475, which fraction was ground using a falling number mill (KT mill) and screened using a 0.250 mm screen.
  • the anthocyanin content of the fraction remaining on the screen was 9.1% by weight.
  • some skin portion remained with the seed fraction, from which it can be further separated using screening or air classification after such grinding of the skin fraction, which does not break the seeds.
  • Example 6 fractionation of raw material and separation and analysis of different fractions
  • Rema classifier at 3500 rpm and with an amount of air of 220 m 3 /h, to classify the fine and coarse fractions (see Table 6). Table 6. Analysis results of the fine fraction and the coarse fraction
  • Anthocyanin is mainly enriched into the coarse fraction that contains skin fraction and, in a lesser amount, into the fine fraction that contains pulp of the seed.
  • Example 7 drying and fractionation of raw material as well as separation and analysis of the different fractions
  • Blueberry that was obtained from a commercial process was dried at 40 °C.
  • This dried blueberry the anthocyanin content of which had decreased to below 0.2% by weight, was ground using a KT mill at a setting of clearance of 6 and screened using a 0.8 mm screen.
  • the fraction that permeated the screen was ground using the falling number mill (KT mill) at a setting of clearance of 4 and air-classified using a British Rema classifier at 2500 rpm/220 m 3 /h.
  • the seedless fine fraction was screened, whereby the fractions described in Table 7 were obtained, wherein the anthocyanin content was over 10-fold compared with the starting material.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Animal Behavior & Ethology (AREA)
  • Biotechnology (AREA)
  • Veterinary Medicine (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Epidemiology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne un procédé de fractionnement de matières brutes naturelles et de séparation de substances nutritives à partir des fractions formées. Selon ce procédé, la matière brute est séchée à une température comprise entre -40 et 50°C et soumise à un broyage léger de sorte que les pépins de la matière brute se séparent de la pulpe du fruit et de la fraction peau sans rupture, les pépins étant ensuite séparés de la matière brute séchée et broyée et un second broyage léger étant réalisé sur la pulpe de fruit sans pépins et la fraction peau de façon que les substances nutritives y contenues ne soient pas endommagées, d'où l'obtention d'une poudre, laquelle est tamisée ou classifiée, la fraction peau en poudre riche en nutriments pouvant alors être séparée des autres fractions. L'invention concerne également la fraction peau formée à partir de la matière brute d'une baie.
PCT/FI2010/050182 2009-03-11 2010-03-11 Fractionnement de matières brutes naturelles et séparation de substances nutritives à partir de celles-ci WO2011015706A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP10806089A EP2405769A1 (fr) 2009-03-11 2010-03-11 Fractionnement de matières brutes naturelles et séparation de substances nutritives à partir de celles-ci

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20095249 2009-03-11
FI20095249A FI122664B (fi) 2009-03-11 2009-03-11 Luonnon raaka-aineiden fraktiointi ja ravintoaineiden erottaminen niistä

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WO2011015706A1 true WO2011015706A1 (fr) 2011-02-10

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EP (1) EP2405769A1 (fr)
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013171372A1 (fr) 2012-05-14 2013-11-21 Nordichug Oy Composition aqueuse de désinfectant
WO2014068190A3 (fr) * 2012-11-01 2014-12-31 Lumene Oy Compositions cosmétiques contenant des fragments d'extraits d'airelle rouge
WO2016097488A1 (fr) * 2014-12-19 2016-06-23 Teknologian Tutkimuskeskus Vtt Oy Procédé permettant de convertir des substances à base de fruits et de baies en fractions à activités antimicrobiennes
CN107114719A (zh) * 2017-03-31 2017-09-01 浙江大学 一种利用折射窗干燥的高活性蓝莓粉及其制备方法
CN107996913A (zh) * 2017-12-14 2018-05-08 牡丹江师范学院 一种果蔬汁功能添加剂及其制备方法与应用
WO2021037819A1 (fr) * 2019-08-26 2021-03-04 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Collations à base de fruits à haute teneur en fibres/faible teneur en sucre
CN113180215A (zh) * 2021-05-25 2021-07-30 浙江医药高等专科学校 一种天然复合果粉的制备方法
CN113575887A (zh) * 2021-08-05 2021-11-02 合肥工业大学 一种蓝莓鲜果不同部位的分级加工方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI516212B (zh) * 2014-01-17 2016-01-11 金利食安科技股份有限公司 結合壓力與酵素萃取燕窩之方法
FI127240B (en) 2016-06-17 2018-02-15 Teknologian Tutkimuskeskus Vtt Oy Process for converting berry and fruit materials into fractions comprising bioactive compounds
FI130152B (en) 2016-12-22 2023-03-16 Teknologian Tutkimuskeskus Vtt Oy PROCESS FOR CONVERTING PLANT MATERIALS INTO PLANT EXTRACTS WITH ANTIMICROBIAL ACTIVITY

Citations (7)

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Publication number Priority date Publication date Assignee Title
US4857327A (en) * 1983-02-16 1989-08-15 Virdalm Carl A Method for suppressing states of illness in the digestive system
US4950491A (en) * 1989-08-09 1990-08-21 Elemer Varga Process for preparing powdered fruit
US20050147723A1 (en) * 2003-12-29 2005-07-07 Liu Rui H. Apple peel powder, methods of making, and uses thereof
WO2005072762A1 (fr) * 2004-01-23 2005-08-11 Phenolics, Llc Compositions enrichies en composes phenoliques et procedes de production associes
CN1759745A (zh) * 2005-10-11 2006-04-19 辽宁红树莓产业发展有限公司 蓝莓保健功能食品及其制备方法
WO2007026101A1 (fr) * 2005-08-31 2007-03-08 Societe Cooperative Agricole D'elle Et Vire Procede d'obtention d'un extrait vegetal de fruits a pepins, extrait vegetal ainsi obtenu et ses utilisations
CN101167833A (zh) * 2007-10-22 2008-04-30 南昌大学 用气相法-固相法超微粉碎技术制备覆盆子超微粉的方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4857327A (en) * 1983-02-16 1989-08-15 Virdalm Carl A Method for suppressing states of illness in the digestive system
US4950491A (en) * 1989-08-09 1990-08-21 Elemer Varga Process for preparing powdered fruit
US20050147723A1 (en) * 2003-12-29 2005-07-07 Liu Rui H. Apple peel powder, methods of making, and uses thereof
WO2005072762A1 (fr) * 2004-01-23 2005-08-11 Phenolics, Llc Compositions enrichies en composes phenoliques et procedes de production associes
WO2007026101A1 (fr) * 2005-08-31 2007-03-08 Societe Cooperative Agricole D'elle Et Vire Procede d'obtention d'un extrait vegetal de fruits a pepins, extrait vegetal ainsi obtenu et ses utilisations
CN1759745A (zh) * 2005-10-11 2006-04-19 辽宁红树莓产业发展有限公司 蓝莓保健功能食品及其制备方法
CN101167833A (zh) * 2007-10-22 2008-04-30 南昌大学 用气相法-固相法超微粉碎技术制备覆盆子超微粉的方法

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013171372A1 (fr) 2012-05-14 2013-11-21 Nordichug Oy Composition aqueuse de désinfectant
WO2014068190A3 (fr) * 2012-11-01 2014-12-31 Lumene Oy Compositions cosmétiques contenant des fragments d'extraits d'airelle rouge
WO2016097488A1 (fr) * 2014-12-19 2016-06-23 Teknologian Tutkimuskeskus Vtt Oy Procédé permettant de convertir des substances à base de fruits et de baies en fractions à activités antimicrobiennes
CN107249355A (zh) * 2014-12-19 2017-10-13 芬兰国家技术研究中心股份公司 将浆果材料和水果材料转化成抗微生物活性级分的方法
JP2018508565A (ja) * 2014-12-19 2018-03-29 テクノロギアン トゥトキムスケスクス ヴェーテーテー オイ 漿果および果実材料を抗菌活性画分に変換するための方法
US11044935B2 (en) 2014-12-19 2021-06-29 Teknologian Tutkimuskeskus Vtt Oy Process for converting berry and fruit materials to antimicrobially active fractions
CN107114719A (zh) * 2017-03-31 2017-09-01 浙江大学 一种利用折射窗干燥的高活性蓝莓粉及其制备方法
CN107996913A (zh) * 2017-12-14 2018-05-08 牡丹江师范学院 一种果蔬汁功能添加剂及其制备方法与应用
WO2021037819A1 (fr) * 2019-08-26 2021-03-04 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Collations à base de fruits à haute teneur en fibres/faible teneur en sucre
CN113180215A (zh) * 2021-05-25 2021-07-30 浙江医药高等专科学校 一种天然复合果粉的制备方法
CN113575887A (zh) * 2021-08-05 2021-11-02 合肥工业大学 一种蓝莓鲜果不同部位的分级加工方法

Also Published As

Publication number Publication date
FI122664B (fi) 2012-05-15
EP2405769A1 (fr) 2012-01-18
FI20095249A (fi) 2010-09-12
FI20095249A0 (fi) 2009-03-11

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